- Recipe by: Justin O’neill and Chef Adam Campasino
- Difficulty Level: Easy
- 3 large ripe avocados, diced
- juice of 1 lime
- ½ bunch cilantro chipped
- ⅓ cup tomato-based salsa, Salsa Roja Recipe
- 1 jalapeño, diced
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Black Pepper
- 1 tablespoon kosher salt
- Add all ingredients to a medium mixing bowl and combine.
- Mash with a fork or whisk. Refrigerate covered tightly.